On Line Cookbook

Tomatillo Salsa

Recipe Information

Serves/Makes:4 (1/2 pint jars)

  • 5-1/2 cups (1300 ml) chopped, cored and husked tomatillos (about 2 pounds)
  • 1 cup (225 ml) chopped onion
  • 1 cup (225 ml) chopped green chilies
  • 4 cloves garlic, minced
  • 2 tbsp (30 ml) minced cilantro
  • 2 tsp (10 ml) cumin
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) red pepper
  • 1 cup (225 ml) vinegar, 5% acidity
  • 4 tbsp (60 ml) lime juice
  • Combine all ingredients in a large saucepot.
  • Bring mixture to a boil; reduce heat and simmer 10 minutes.
  • Carefully ladle hot salsa into hot jars, leaving 1/4-inch headspace.
  • Wipe jar rim clean.
  • Place lid on jar with sealing compound next to glass.
  • Screw band down evenly and firmly just until a point of resistance is met fingertip tight.
  • Process 15 minutes in a boiling-water canner.
When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. This is a very good recipe,I got from a friend who I think got it from Bernardin preserving book or from their web site. Editors note: It you scratch your nose with the pepper juice on your hands, that will burn too. Be careful!